Ingredients

1 chicken, (1,5 kilos)
For the filling
150 g bacon
50 g plums, dried, pitted
100 g chestnuts, boiled
1 apple
For the aromatic butter
100 g bacon, slices
100 g butter, at room temperature
100 g butter, at room temperature
pepper
zest, of 2 lemons
For the chicken
8 slices bacon
salt
pepper
3 tablespoon(s) olive oil
1 teaspoon(s) thyme, fresh
To serve
200 g rocket
100 g cherry tomatoes
1 pomegranate, seeds
salt
pepper
2 tablespoon(s) olive oil

Instructions

1.Preheat the oven to 170οC (338ο F) set to fan.
2.For the filling
3.Cut the bacon piece into small 0.5 cm cubes, sauté it in a frying pan with no oil at medium heat, for 2-3 minutes, until slightly golden and then add it into a bowl.
4.Cut the plums, chestnuts, and apple into small pieces, then add them into the bowl with the bacon.
5.Place the filling into the chicken
6.For the aromatic butter
7.Finely chop the bacon, sauté it in the frying pan for 2-3 minutes, and let it cool.
8.In a bowl, add the ingredients for the aromatic butter along with the cold bacon, and mix well with a spoon.
9.Wear gloves and spread the aromatic butter over the whole chicken, under its skin.
10.For the chicken
11.Tie the chicken legs with kitchen twine and place it onto a rack that is on a baking pan.
12.Marinade the chicken with the salt, pepper, olive oil, and thyme.
13.Roast in the oven for 1 hour and 30 minutes.
14.Take it out of the oven and raise the temperature to 180οC (356ο F).
15.One way to keep the chicken breast juicy is to wrap it with a layer of bacon strips, that will look like a chessboard.
16.Spread parchment paper onto your working surface, and place 5 out of 8 bacon strips onto the parchment paper. Place the strips one next to the other.
17.Take one bacon strip of the remaining 3 that you’ve set aside, and place it vertically onto the 5 strips. Start weaving it in a crisscross manner, over and under the 5 strips that you have as a base.
18.Continue with the next strip and make sure to start weaving firstly under and then over the strips.
19.The third and last strip, weave it like the first one, that is firstly over and then under the other strips.
20.When it is ready, flip it over with the parchment paper and cover the whole surface of the chicken.
21.Remove the parchment paper and roast for 15 minutes so that the bacon turns golden.
22.Serve on a platter with rocket, the cherry tomatoes cut in half, seeds from a pomegranate, salt, pepper, and olive oil.

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